what essence am i

VEGAN SALAMI RECIPE 

Vegan salami provides a delicious plant-based take on a classic favorite. Made with soy protein, beetroot for a rich color, and a carefully crafted blend of herbs and spices, it captures the savory, slightly spicy essence of traditional salami. Ideal for sandwiches, charcuterie boards, or snacking, this cruelty-free alternative offers a sustainable and flavorful option for any occasion.

INGREDIENTS

  • 1 cup vital wheat gluten
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp fennel seeds
  • 1 tsp sea salt
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp black pepper
  • ½ tsp chili flakes
  • ½ cup low-sodium vegetable broth
  • 2 tbsp tomato paste
  • 1 tbsp avocado oil (or any neutral-flavored oil)
  • 1 tbsp soy sauce
  • 2 tbsp liquid smoke

OVEN INSTRUCTIONS

  • Preheat the Oven: Set your oven to 375°F (190°C).
  • Mix Dry Ingredients: In a large bowl, combine all dry ingredients, mixing well for even distribution.
  • Whisk Wet Ingredients: In a separate bowl, whisk together all the wet ingredients until fully blended.
  • Combine Mixtures: Pour the wet ingredients into the dry mixture and stir until a dough forms.
  • Knead the Dough: Transfer to a clean surface and knead for 1-2 minutes until soft and well incorporated.
  • Shape the Salami: Divide the dough into two portions and roll each into a 6-inch log.
  • Wrap Securely: Wrap each log in parchment paper followed by aluminum foil, twisting the ends to seal.
  • Bake: Place on a baking sheet and bake for 45-55 minutes, flipping halfway through.
  • Cool Completely: Once baked, allow the salami to cool before unwrapping. It should be firm with a slight give.
  • Slice & Serve: Enjoy on sandwiches, pizza, charcuterie boards, or as a snack.

STEAMING INSTRUCTIONS

  • Prepare Dough: Follow steps 2-5 from the oven instructions.
  • Set Up Steamer: Fill a pot with 1-2 inches of water, ensuring the steamer basket is above the water level. Bring to a boil, then reduce to a simmer.
  • Steam the Salami: Place wrapped logs in the steamer, cover, and steam for 45-60 minutes. Check the water level periodically.
  • Cool & Unwrap: Let the salami cool completely before unwrapping, then slice and serve.

EQUIPMENT NEEDED

  • Mixing bowls
  • Measuring cups & spoons
  • Whisk
  • Cutting board & knife
  • Parchment paper & aluminum foil
  • Baking sheet
  • Oven
  • Food processor (optional)
  • Steamer basket & large pot (for steaming option)

NOTES & TIPS

  • Customize the Flavor: Adjust the spice blend to your preference—add more chili flakes for heat or extra herbs for depth.
  • Adjusting Dough Texture: If the dough feels too wet, add a bit more vital wheat gluten until the consistency is right.
  • Storage: Store in the fridge for up to 1 week or freeze for up to 3 months. Wrap tightly to maintain freshness.
  • Best Flavor Tip: Let the salami rest in the fridge overnight before slicing—this enhances the flavors.
  • Gluten-Free Alternative: Replace soy sauce with tamari and ensure all ingredients align with gluten-free needs.

Enjoy your homemade vegan salami—perfect for a plant-based charcuterie board! 🌱

HOW TO MAKE JAMAICAN CORNMEAL PUDDING

Jamaican Cornmeal Pudding is a beloved, moist, and dense dessert that perfectly captures the essence of Jamaican cuisine. Made with ingredients commonly found in every Jamaican household, this treat is a blend of cornmeal, flour, sugar, coconut milk, butter, and spices, among other staples. The combination of sweet coconut milk, aromatic spices, and hearty cornmeal creates a rich and satisfying dessert. Cornmeal pudding is a cherished classic, enjoyed not only in Jamaica but across the Caribbean.

INGREDIENTS

  • 3 cups cornmeal
  • 1 cup flour
  • 1 1/2 cups sugar
  • 4-5 cups coconut milk
  • 1/2 cup raisins
  • 2 cups water
  • 1 stick room temperature butter
  • 1 tsp nutmeg
  • 1/2 tsp allspice
  • 2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 tbsp rum (optional)

INSTRUCTIONS

  • Preheat your oven to 350°F (175°C) and grease a 10-inch springform pan (or a regular baking pan) with butter. Set aside.
  • In a bowl, combine the coconut milk, butter, sugar, and vanilla extract. Stir until the sugar is fully dissolved.
  • In a large mixing bowl, sift together the flour, salt, nutmeg, cinnamon, allspice, and cornmeal. Whisk until evenly combined.
  • Add the rum to the warm coconut milk mixture and stir well. Gradually pour the warm liquid into the dry ingredients, mixing continuously with a whisk until smooth. Ensure there are no lumps.
  • Reserve a small amount of the coconut mixture for the custard.
  • Pour the batter into the prepared pan. If using raisins, drain any excess rum or coconut milk and toss the raisins in flour before adding them to the batter.
  • Bake the pudding for 30 minutes. After that, remove it from the oven and pour the reserved coconut mixture over the top. Return the pudding to the oven and bake for an additional 1 hour and 10 minutes. The top will remain soft while the bottom becomes firm.
  • Once baked, allow the pudding to cool for about an hour. Carefully remove the outer rim of the springform pan.
  • Slice and enjoy!

For the Custard:

  • Reserve 1 cup of the coconut milk mixture to pour over the pudding for a soft custard topping.

Enjoy your Jamaican Cornmeal Pudding!

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